Wednesday, May 26, 2010

Easter Morning Pull Aparts

These are Deeelish!


Ingredients
1/2 PKG Butterscotch Pudding Mix (Non-Instant)
pinch Cinnamon
16 Frozen Rhodes Rolls
3/4 Stick Butter
1/2 Cup Brown Sugar

Grease all sides of Bundt Pan

1. Mix together:
1/s PKG (Non-Instant) Butterscotch Pudding Mix
pinch Cinnamon

2. Place 16 Rhodes Frozen Rolls in pan and sprkinle with pudding mixture.

3. Melt 3/4 Stick Butter and stir in 1/2 Cup Brown Sugar. Mix until combines and smooth. Pour over the top of rolls

4. Cover with Foil and let rise overnight. (6-7 Hours)

5. Bake at 350 degrees for 30 minutes. Turn over on a plate and enjoy!

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